Low FODMAP Rhubarb Crumble
A deliciously tangy and comforting Low FODMAP Rhubarb Crumble, perfect for Crohn’s sufferers and anyone following a sensitive diet. Made with easy-to-find ingredients, it's simple, satisfying, and kind on the gut.
Servings: 4 people
Calories: 220kcal
Equipment
- Mixing bowl
- Baking dish (20cm square)
- Measuring jug
- Wooden spoon
- Kitchen scales
Ingredients
- 400 g fresh rhubarb chopped
- 60 g granulated sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 100 g gluten-free plain flour
- 50 g gluten-free oats
- 60 g dairy-free spread or butter low-lactose if tolerated
- 30 g light brown sugar
Instructions
- Preheat the oven to 180°C (fan) or 200°C (conventional).
- Place the chopped rhubarb in a mixing bowl. Add granulated sugar, cornflour, and vanilla extract. Toss to coat evenly.
- Transfer the rhubarb mixture into a baking dish and spread out evenly.
- In a separate bowl, combine the gluten-free flour and oats. Rub in the dairy-free spread or butter with your fingers until the mixture resembles breadcrumbs. Stir in the light brown sugar.
- Sprinkle the crumble topping evenly over the rhubarb.
- Bake for 30–35 minutes until the topping is golden and the rhubarb is bubbling at the edges.
- Allow to cool slightly before serving.
Notes
If dairy is tolerated, use a lactose-free butter for a richer flavour.
Make sure oats are certified gluten-free if you are coeliac or highly sensitive.
Serve with lactose-free yoghurt or a scoop of dairy-free vanilla ice cream for extra indulgence.